Usuba
Borscht with Fresh Herbs in a Slow Cooker
Rich beef borscht with beets and potatoes, cooked in a slow cooker. Serve with garlic pampushky and fresh herbs.
- Total
- 120 min
- Standard serving
- 663.3 g
Ingredients
Total 13
Instructions
- 1
Step 1
Rinse the beef fillet under cold water.
- 2
Step 2
Chop the meat and vegetables (beets, cabbage, potatoes, carrots) into medium-sized julienne strips.
- 3
Step 3
Chop the garlic and herbs (parsley and dill) with a knife.
- 4
Step 4
Pour vegetable oil into the multicooker bowl, add the chopped onion, carrots and tomato paste. Set the "Frying" program for vegetables for 5 minutes.
- 5
Step 5
Click the "Start" button. Fry the vegetables with the lid open, stirring occasionally, until the program ends.
- 6
Step 6
Place beef, beets, cabbage, garlic, potatoes and salt in a bowl. Pour with water and stir.
- 7
Step 7
Close the lid. Set the steam valve to position "I". Select the "Soup" program for 1 hour 30 minutes.
- 8
Step 8
Click the "Start" button and cook until the program ends. Sprinkle the finished borscht with chopped herbs before serving.
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